La Genovese is another quintessential Neapolitan pasta sauce. Its name, Genevose, is misleading. It is not actually a recipe that comes from Genova (I’ll be sharing that one tomorrow). According to my favorite cookbook (I’ll be sharing that in a few days), it is the “second most sacred dish to the Neapolitan cuisine.” This is… Read More
The ragù Napoletano is similar to the Bolognese one in that it consists of the same three parts: soffritto, meat, and tomato puree. However, some major differences exist between the two. The Bolognese version uses ground meat, whereas Neapolitans use whole pieces of meat which are then served as a second course (Those Napoletani! Always… Read More
We affectionately call Ragu’ con Sugo di Maiale “pork pasta” not because we feel like little piggies when we eat it but because it’s made with ground pork. This particular sauce is not as red a sauce as yesterday’s ragu’ because rather than tomato puree, it uses chopped tomatoes. This sauce is not cooked very… Read More
If you are a vegetarian, you will want to skip the next few days as we will be talking about meat sauces. These sauces are a bit more elaborate than the simple tomato sauces I shared last week. Often, they require a bit more cooking so that the flavors marry well. These sauces should be… Read More
The 10 Italian Cooking Commandments by Academia Barilla [source] I found these 10 commandments awhile ago and saved the link because I agree with them wholeheartedly. The Barilla Academy put together the 10 most common mistakes and stereotypes about Italian Cooking abroad so you can avoid them! [I have added my own notes inside the brackets.]… Read More